At this point, you would think any variation on the marshmallow/butter/crunchy combination wouldn’t take me by delicious surprise. After all, I’ve been eating Rice Krispies Treats my whole life – and I have made Cinnamon Toast Crunch Treats more times than I can count. But when I made these Oreo bars – wow.

After the first one, I didn’t think they were that great. After the second one, I was sold. Matt loved them, and others who tried them said they were delicious. I believe Cory said these were the best thing I’d ever made. So I got some ringing endorsements, and I think you’ll be a fan. You’ll need:

2 regular size packages of Oreos, crushed fine in the food processor

1 stick of butter

2 bags of marshmallows

Combine the marshmallows and butter in a large microwaveable bowl. Microwave in 60-second intervals and stir until they are combined.

Stir in the Oreo crumbs – slowly – and be prepared to use your arm strength.

and keep adding, and keep stirring.

Line a 9×13 pan with foil, lightly sprayed with nonstick spray. Dump the mixture into the pan, and press flat with a glass or wax paper.

Cut into squares. Or even rectangles as these are pretty rich and go a long way!

Matt loves a good batch of chicken fingers. So when I saw these “grown up” chicken fingers, I added them to the pile of recipes I had to try. They were so good – and the dipping sauce was amazing.

For the sauce:

1½ cups mayonnaise

¼ cup honey

2 tbsp. roughly chopped dill

2 tbsp. fresh lemon juice

1 tbsp. dry mustard powder

Kosher salt and freshly ground black pepper, to taste

For the chicken:

1,5 lb. boneless chicken breast tenders

1 tbsp. sugar

1 tbsp. kosher salt

1 tbsp. freshly ground black pepper

1½ tsp. garlic powder

1 tsp. paprika

1 tsp. dry mustard powder

1 cup flour

4 eggs, lightly beaten

3 cups finely ground fresh breadcrumbs or panko

Canola oil, for frying

Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside.

Pour oil to a depth of 2″ into a 6-qt. pot; heat over medium-high heat. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes.

Shortly after I joined Pinterest, I kept stumbling upon Paula Deen’s recipe for lasagna soup. That seemed like a sign that I should make it. And it’s good. But don’t be misled. It tastes like Lasagna SOUP. It doesn’t taste like lasagna. And that’s fine. Turns out, I like lasagna flavored soup.

You need:

1 pound ground beef

3 cloves garlic, minced

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups large shell pasta

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

In your large soup pot, combine ground beef, garlic, and Italian seasoning. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. (I had a picture of this, but it basically just a shot of the steam over the beef, and you know what this part is supposed to look like.)

Ever since I ordered these fancy (and melt-in-your-mouth delicious) cinnamon chips over at the Prepared Pantry, I’ve been waiting to find a great recipe to take advantage of them. After a little thinking, I thought I could make a variation on the mint chocolate chip cookies that used a store bought sugar cookie mix (which I just happened to have in my pantry) – mixes like these are a great time saver and good way to try new things like this with confidence that the results will be a success.

This is one of Matt’s favorite holiday treats – double layer pumpkin cheesecake. The best way to describe it is as a vanilla cheesecake with pumpkin puree. I think of this as pumpkin pie with a fancy twist – and it would be perfect to serve at any holiday event. It has a very nice texture – and because of the double layers, it isn’t overwhelmingly “pumpkiny” but it will still take the spot of pumpkin pie on the dessert table, without any complaints.

You’ll need:

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup cool whip

Preheat the oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.

Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set.

Allow to cool, then refrigerate for 3 hours or overnight. Cover with cool whip before serving.

This is a great, zesty baked ziti. The sour cream makes it really different and creamy but without the typical ricotta taste. This is a simple alternative to lasagna and you won’t be disappointed!

You need:

1 pound ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Preheat oven to 350. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. Butter a 9×13 inch baking dish.

Layer 1/2 the ziti.

Layer provolone.

Then the sour cream.

Now half the sauce.

Then top with ziti, mozzarella, and remaining sauce. Top with parmesan and bake for 30 minutes.